2.
In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.

3.
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.

4.
Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.

Cook's Notes

You can substitute two 16-ounce cans of whole beets for the fresh ones. Drain them and pat dry, then cut into wedges; continue with step 2. To remove beet skins, wait until the cooked beets cool, then rub off the skins using paper towels to protect your hands from the beet juice.